Heat diffusion curves for mango fruits of three varieties submitted to water dip treatment.
Mendonça M. da C., Nascimento A. S. do, Caldas R. C.
Author Affiliation: Dep. de Engenharia Agronômica/UFS, Cidade Universitária Prof. José Aloísio de Campos, Jardim Rosa Elze, 49100-000 São Cristóvão, SE, Brazil.
Revista Ceres 51 : 285-294
Abstract : A function model that best explained the heat diffusion in mango fruits of cultivars 'Keitt', 'Tommy Atkins' and 'Haden', submitted to water dip treatment was developed. The temperature of the fruit pulp was monitored at three depths (1.5, 2.5 and 3.5 cm). Fruits with weights of 450 to 800 g, at 50-g intervals, were dipped in water at 46.0°C, for a period of 75 and 90 minutes. The heat gain was higher for 'Keitt' and 'Tommy Atkins', regardless of the weight and depth of the pulp, compared with 'Haden'.